Evaluation of Dough Properties of Selected Composite Wheat Flours

Abstract

Properties of composite dough were investigated on blends of Kenyan bread wheat and upto 20% of each of the following non-wheat flours: maize, sorghum, cassava, sweet potato, arrowroot, banana, cowpea, soybean, and sunflower. Composite doughs were prepared from the various blends and evaluated on farinograph for water absorption, peak time, tolerance and stability. Non-wheat flours generally increased farinograph characteristics of wheat to varying extents depending on replacement level and type of non-wheat flour used. The effects of various non-wheat flours on dough quality vary considerably and can be summarized as follows: sweet potato < maize < banana < cassava < arrowroot < cowpea, <sorghum < soybean, sunflower. However, dough prepared from the following composite flours were still acceptable: Wheat/maize (80/20); Wheat/sorghum (85: 15); Wheat/cassava (80: 20); Wheat/sweet potatoes (85: 15); Wheat/arrowroot (15%); Wheat/banana (90: 10); Wheat/cowpea (90: 10); Wheat/Soya (95: 5); and Wheat/sunflower (90: 10). It was concluded that both cereals and tuber crops investigated are high potential low level partial substitutes for wheat. This would increase the nutritive value of bread and spread out the utilization of limited available wheat, in order to would improve health and food resources. The data is therefore crucial to the baking and milling industry for selecting most suitable composite flour for sustainable commercial bread production, a measure that would put bulk of Africa’s food crops into the local market.